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Jouer Mots Roulette
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
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A
A condition in which certain foods cause a bad reaction in the body.
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B
A meal where guests serve themselves from a variety of dishes set out on a table.
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C
A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
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D
The sweet course typically eaten at the end of a meal.
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E
A small dish eaten before the main meal.
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F
Recently made or obtained; not canned, frozen, or otherwise preserved.
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G
A connoisseur of good food; a person with a discerning palate.
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H
Plants used for flavoring food, such as basil, thyme, or rosemary.
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I
Any of the foods or substances that are combined to make a particular dish.
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J
The liquid that is naturally contained in fruit and vegetables.
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K
To work (dough or clay) into a uniform mixture by pressing, folding, and stretching.
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L
Food remaining after a meal has been eaten.
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M
To soak food in a seasoned liquid before cooking to add flavor and tenderness.
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N
a peach of a variety with smooth red and yellow skin and rich, firm flesh.
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O
A thermally insulated chamber used for baking, roasting, or drying food.
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P
A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies.
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Q
The amount or number of something, especially that can be measured.
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R
A set of instructions for preparing a particular dish, including a list of the ingredients required.
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S
Something used to bring out or enhance the flavor of food.
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T
a soft white substance made from mashed soya beans, used chiefly in Asian and vegetarian cooking.
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U
a strong taste that is not sweet, sour, salty, or bitter and that is often referred to as "the fifth taste"
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V
A person who does not eat any animal products, including meat, dairy, and eggs
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W
A kitchen tool used for beating or stirring ingredients.
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X
A thickening agent commonly used in gluten-free baking and cooking.
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Y
A creamy food made from milk fermented by bacteria.
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Z
The outer skin of citrus fruit, used for flavoring.